To a large bowl, add drained tuna, mayo, diced celery, chopped pecans, fresh tarragon, Dijon and lemon juice. Using a fork, flake tuna chunks and mix well with all ingredients until everything is fully incorporated.
Taste test and season with any salt and pepper, if desired.
When ready to serve, top with fresh parsley (optional) and dig in. Serve as-is, in a wrap, over toasted bread, in a salad, etc.
this tuna salad will keep in the fridge 3-5 days.
nutrition info is for tuna salad only.